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Cinnamon Rolls

These cinnamon rolls are the best. They get huge and will drip, so place a baking sheet or foil underneath the tins to catch any overflow (this is very important!). They’re terrific for breakfast with coffee or milk, but they’re also a good snack or dessert.

Preheat the oven to 375*. Sprinkle the flour on the countertop or a very large cutting board. You’ll need lots of room to roll out the Sweet Dough. Roll it so that the long side is perpendicular to your body. The dough should be only slightly thicker than paper thin.

In a large bowl, combine the melted butter, brown sugar, and cinnamon and mix well.

Spread the cinnamon mixture over the dough to the very edges.

With your hands, tightly roll the dough into a loaf, with the rolling action going away from your body. To hold in the fillings, fold the outer edges of the dough as you roll.

Cut into 6 to 8 cinnamon rolls. (I got 20 instead.)

Grease the muffin tins with the remaining 4 Tablespoons butter. Use more if necessary. (I used PAM spray instead.)

Place the cut cinnamon rolls into the muffin tins. Let them rise for 45 to 60 minutes.

Bake for 18 to 20 minutes, 15 for smaller rolls. Keep an eye on them.

Use oven mitts to immediately remove the muffins from the tins. (I didn’t immediately remove them – they fell apart too easily. Let them cool for 10-15 minutes and then remove.)

I might suggest making 3/4 or 2/3 of the cinnamon mixture next time. It bubbled out and a lot was lost/wasted.

The book includes a basic powdered sugar icing, which I’m not a big fan of, so the internet provided me with several versions of a mock-Cinnabon cream cheese icing, which was much better. I’m not sure which source this actually came from, but there are so many out there that if you don’t like these exact proportions, you can find your own.